Back

Gluten Free Banana Cupcakes with Brown Sugar Frosting

logo
Carol Kicinski
Carol Kicinski
Chef - Professional Recipe Developer Read More About Author
Carol is a professional recipe developer, television chef, freelance writer and cookbook author. She cooks. She writes. She travels. And she does it all gluten-free!

When it comes to food she believe the most important thing is for it to taste great. Her recipes are not just good for gluten-free they are just plain good! Period!

She needed to be able to prepare meals that everyone would enjoy. It was then she decided to look at the world of food not in terms of what she couldnt eat but what she COULD EAT. She discovered a whole beautiful, abundant world of gluten-free food. She started to create dishes that would not only keep her body from being ill but that were delicious and aesthetic as well.

After she found out that she as gluten-intolerant, she was taken aback. Thus her new food philosophy was born. Find and enjoy foods that are naturally gluten-free. She loves the challenge of discovering how to re-invent old favorites and creating new ones gluten-free.

Carol writes SimplyGluten-free, a gluten-free blog to share, teach and inspire.Celebrating the ABUNDANCE of gluten-free living!
Gluten-Free-Banana-Cupcake-Large

Dietary Restrictions

  • gluten_free

Instructions

Cupcakes

  1. Preheat the oven to 350 degrees. Line a standard muffin tin with cupcake liners.
  2. In a mixing bowl, whisk together the flour, baking soda, and salt.
  3. In the bowl of an electric mixer, preferably fitted with the paddle attachment, cream together the butter and sugars on high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and beat well.
  4. Turn the mixer on low and add half the flour mixture, then the sour cream, and finally the rest of the flour. Scrape the sides and bottom of the bowl well with a spatula to make sure everything is well combined. Stir in the bananas and walnuts. Divide the batter evenly among the prepared muffin tins and bake for 18 – 22 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling completely.

Frosting

  1. In the bowl of an electric mixer, preferably fitted with the paddle attachment, beat all the ingredients together on medium speed until smooth and creamy.
  2. Once the cupcakes are completely cooled, frost, and garnish with chopped walnuts, if desired.

Ingredients

  • 1 cup gluten free all-purpose flour blend
  • ½ teaspoon baking soda
  • ½ teaspoon kosher or fine sea salt
  • ½ cup unsalted butter, at room temperature
  • ½ cup Wholesome Organic Cane Sugar
    RNDR_WS_OrgCaneSugar_2lb_334
    Organic Cane Sugar
    Buy Now Find In Store
  • ½ cup Wholesome Organic Light Brown Sugar, packed
    RNDR_WS_OrgLtBrnSugar_1.5lb_334
    Organic Light Brown Sugar
    Buy Now Find In Store
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • ¼ cup sour cream
  • 2 large, ripe bananas, mashed
  • ¾ cup chopped walnuts, plus more for garnish
  • ½ cup unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 1 cup Wholesome Organic Light Brown Sugar, packed
  • ¼ teaspoon kosher or fine sea salt

0 Comments

Write a Comment

  • Slide to unlock